Pseudo-Pulled-Pork BBQ Sandwiches!

Pseudo-Pulled-Pork BBQ Sandwiches, starring Spaghetti Squash

File this under my growing list of "interesting things to make with squash." Spaghetti squash has a stringy consistency and sweet, subtle flavor that makes it a nice substitute for pork for all you vegans and followers of Abrahamic faiths.

Here's what you need to do:

* Get yourself a normal sized spaghetti squash, pretty easy to find these
days at your local supermarket.
* You'll need an onion, either an entire yellow onion or half of one,
depending on the size, chopped.
* A couple of cloves of garlic.
* Salt and pepper, to taste.
* Some potato buns, or the bread of your choice.
* Dill pickles!
* And then, the barbeque sauce of your choice. I used Hot n' Spicy Bill Johnson's Big Apple Bar-B-Que Sauce, a long-time local favorite, but you can feel free to substitute or make your own.

First, the squash.

Preheat your oven to 375 degrees and slice the spaghetti squash in half, lengthwise. De-seed, pull out the guts, and cover each half in oil. Cover a baking pan in oil as well. Put the two halves in the oven and roast for about 45 minutes, flipping once. Pull out of the oven and peel off the skin. The water in the squash should have dried up, leaving the squash loose and stringy and easy to peel apart. Peel off the squashy spaghetti strands and put them on a plate. (Roast the seeds as a snack, if you feel so inclined.)

Now, heat up a saute pan to medium and pour a tablespoon of oil. Toss the diced onions in a saute pan and cook until transparent, about 2-3 minutes. Toss in the garlic and cook until fragrant, about 30 seconds. Now mix in the spaghetti squash and turn the heat down to about 3. Pour in about 3-4 tablespoons of barbeque sauce. Cover and simmer, mixing occasionally, adding salt and pepper, for about 20 minutes.

Then just pile the squash on your buns and eat! Put some dill pickle slices on top. Serves 6-8.

Pad Thai with Spaghetti Squash

Spaghetti Squash and I still aren't friendly, but we're speaking. I tried this out tonight and it tasted pretty good. Give it a whirl next time you find yourself staring at one of these peculiar cylindrical plants.

one half spaghetti squash, roasted and peeled (see below)
2 tablespoons vegetable oil
1 onion, diced and chopped
2-3 cloves garlic, minced
1/4 tsp. ginger
1 tbsp. red pepper
1 tsp. lime juice
a few sprigs of cilantro (optional)
1/2-1/4 lb. chicken (or miscellaneous chopped vegetables)
salt, to taste

To prepare the spaghetti squash, slice it in half, rip out the guts (save the seeds if you like), rub the outside of both sides with vegetable oil, line a tray with oil, and preheat your oven to 375 degrees. Cook the squash until it's soft and yields easily to a fork, flipping each side once (usually about 45 minutes). Remove from the oven, peel off the skin, and then loosely push apart the squash into pasta-like strands with a fork. This can be done ahead of time.

For the main meal, grab a wok or large saute pan and line it with vegetable oil. Turn heat on medium and let the pan heat up for 2 minutes or so. Drop the onions in the pan and cook until fragrant and slightly translucent. Add the garlic and cook for another minute. Add the chicken (or vegetables), ginger, and half a tablespoon of red pepper and cook for another few minutes (or longer, if the chicken isn't precooked). Now turn the heat up to medium-high and add the squash. Toss it around, and add the remaining red pepper, plus a little oil if needed. Cook for another 6-8 minutes. Add salt, lime juice, and cilantro. Serves 3-4.

Spaghetti Squash

Since joining the Tucson CSA I have developed a deep love for all things squash -- expect for spaghetti squash, that is. No matter what I try to do with these things, nothing seems to work: roasting them, breaking them into strips and serve them spaghetti-style with marinara sauce, putting them in stews, all failures. I've got an entire roasted and chopped spaghetti squash sitting in my fridge just waiting to become another disappointment. Can anyone help me out here?